Japanese Braised Sticky Pork Belly and Yaki Udon! 🍜🥢 This melt-in-your-mouth pork belly is glazed with a sweet and savory sauce that's simply irresistible. Alongside, we whip up a batch of Yaki Udon, those thick and chewy noodles stir-fried to perfection with a medley of fresh vegetables and a flavorful sauce.
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Recipe
Ingredients
2 pounds (1 kg) pork belly slices
4 cups (1 l) beef or vegetable stock
1 inch (7 g) piece of ginger peeled and finely chopped
2 cloves garlic peeled and chopped in half
1 tablespoon (12 g) brown sugar
For the Glaze
1/4 cup (60 g) cooking sake
1/4 cup (64 g) low sodium soy sauce or dark soy sauce
2 tablespoons (34 g) mirin
2 tablespoons (24 g) brown sugar
1 inch piece of ginger peeled and minced
1 teaspoon (2 g) red chili flakes
For the Yaki Udon
1/2 yellow onion thinly sliced
1 cup (70 g) green cabbage roughly chopped
1 carrot julienned
4 white button mushrooms sliced
1-2 green onions to garnish
2 cloves garlic minced
1 teaspoon (2 g) fresh ginger chopped
12 ounces (340 g) fresh thick udon noodles
1 tablespoon (14 g) neutral-tasting oil
For the sauce
2 tablespoons (36 g) soy sauce
1 tablespoon (18 g) oyster sauce
1 tablespoon (12 g) sugar
1 tablespoon (15 g) ketchup
1 tablespoon (16 g) rice wine vinegar
Cook Mode
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Instructions
Heat the stock, ginger, garlic, and brown sugar in a pot. Add the pork belly and simmer for 2 hours, covered.
Mix the glaze ingredients in a small bowl.
Add oil to a frying pan over high heat. When hot, add in the pork. Fry until the pork starts to turn golden. Be careful of hot grease splattering!
Pour the glaze over the pork and continue cooking until the sauce has thickened and the pork starts to look sticky. You don't want to cook until the liquid is gone, or it will burn.
Remove from the heat and set aside.
For the Yaki Udon
In a small container, mix together the soy sauce, oyster sauce, sugar, ketchup, and rice vinegar.
Bring a pot of water to a boil. Once it starts to boil, add in the noodles. Cook for only 3 minutes for fresh noodles (or according to the package instructions for other types of noodles).
Drain the noodles and set aside. You can add about 1 teaspoon of sesame oil to keep the noodles from sticking together, if you're not quite ready to continue making the dish.
In a large wok or pan, heat 1 tablespoon oil over medium-high heat. Add the chopped garlic and ginger. Saute for 30 seconds or until fragrant. Add the onion, cabbage, carrot, and mushrooms. Stir-fry for 2 to 3 minutes.
When the vegetables are cooked but still crunchy, add the drained noodles and sauce. Toss everything together for 2 to 3 minutes or until the noodles are nicely coated.
Garnish with green onions and serve with the pork belly.
